My mother was a wonderful baker. Surprisingly, most of her baking she did without the aid of a cookbook. I hope my sharing brings back memories for you...for me, it's in my mother's kitchen, with her standing behind me, and letting me create.

Tuesday, September 13, 2011

Malted Milk~Bittersweet Brownie Bites

I love fudgy brownies, but I prefer the ends when I bake a batch. I've tried several pans, but I think I've finally found the answer to my prayers--Williams-Sonoma Brownie Bite Pan! This 20-well pan is perfect for that miniature bite when we need a chocolate-fix during the day.

Brownies are one of the most popular snacks made in the United States, introduced by a chef in Chicago's Palmer House Hotel in the late nineteenth century. However, just like the Hatfields and McCoys, there has always been a feud as to what texture brownies should be--fudgy or cakey. Either way, they make for the perfect snack in lunch boxes for your kids or when you need a lift with a cup of coffee, big glass of milk, or even a glass of wine.

I decided to add malted milk powder and chopped malted milk balls to my batter, but this basic brownie recipe could be dressed up with white chocolate chips/mint flavoring, bittersweet chips/espresso, or if you're a "nut," try chopped pecans, walnuts, or even macadamia nuts. My Sis makes brownies and adds a white chocolate Reese's peanut butter cut in the middle and I'm thinking, since Reese's now makes a miniature peanut butter cup, that maybe my next experiment!

Preheat oven 350F-degrees. Lightly spray baking pan with a non-stick spray. In a large bowl, using a whisk, beat eggs, then, gradually add the sugar and whisk until light yellow in color. Add the vanilla and whisk again. Add the cooled melted chocolate/butter mixture and whisk to combine.

Switch to a spatula and add the dry ingredients, stirring to fully incorporate. Stir in the chopped malted milk balls.

Use a 2-tablespoon scoop to distribute the batter between the 20-well pan.

Bake 20-25 minutes or until a toothpick inserted in the center comes out cleanly. Transfer pan to a rack and cool completely. Use a small off-set spatula to gently pop out the bites. Makes 20!

What better way to add a surprise to your children in their lunch box or to have a snack when they come home to tell you about their day. And, this would even be a great way to let them bake with you and maybe divide up the batter between them, they can add their own favorite additions. Enjoy!

5 comments:

Oh boy! A new pan!! I love the ends too!! Actually, I use the miniature white chocolate Reese's cups when I make brownies. I bake the brownies in muffin cups and when they are about two minutes from being done, I press a miniature cup in the middle, and then finish baking. (I've used both white and the original chocolate peanut butter Reese's and prefer the white chololate.) Love & Hugs, Barb

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